If you are looking for new ways to get some green into your diet or your kids this recipe for Broccoli Cheese Nuggets will be perfect. With only five ingredients it is easy to whip up broccoli nuggets as a side dish or snack.
I don't know about you but we always have trouble using up leftover cooked veggies. They just don't taste as good to simply reheat and eat. They really need to repurpose into another dish. I put them into egg bakes and omelets a lot but I was looking for a more versatile use than breakfast food.
I've seen so many store-bought versions of veggie nuggets lately I wanted to try to make some without all the added ingredients and fillers. It's a nice change-up from just serving a steamed vegetable at dinner time. And if you have leftover broccoli it is a perfect way to use it up!
This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
How to Make Broccoli Nuggets
These broccoli cheese nuggets are very simple to prep. If you need to cook the broccoli first either steam it on your stovetop or in the microwave. You can also make these with the steamable bags of frozen broccoli. You want your broccoli on the softer side so that is mashed easily.
Step 1: Simply smash the broccoli and then stir in the other ingredients.
Step 2: Scoop the broccoli on a parchment-lined baking sheet. You can do this by hand, with a couple of spoons, or with a cookie scoop. Then just form them into a nugget shape.
Step 3: Bake the broccoli nuggets until they are firm and the edges are golden. If you make larger or small nuggets the time will vary a bit but these are hard to overcook.
Substitutions
- Vegetables: I'm sure you can sub other veggies into this recipe in place of the broccoli. Cauliflower, spinach, and shredded zucchini would all work wonderfully. Or mix it up and use a combination. A bit of shredded carrot would add some color and sweetness. Or some chopped red peppers.
- Cheese: You can use any variety of shredded cheese in place of the cheddar. We like them with mozzarella and Colby. For a kick use pepper jack.
- Eggs: In place of the two egg whites you may use one whole egg. The egg is the binder in this recipe and I don't know if they would work without it or with a substitute like a flax egg. If you try that make sure to tell me how they turn out!
Can I make these veggie nuggets into other shapes?
I think you could also make these into cute shapes. The veggie nuggets did hold their shape pretty well. Or bake them in a muffin tin for perfect circles.
Do I have to use almond flour?
Almond flour helps hold these together but if you have a nut allergy you can sub in sunflower seed flour in the amount listed. I have not yet tested these with coconut flour but that should also work. If you would like to use coconut flour 1-2 tablespoons will be plenty.
I hope you and your family enjoy my low carb Broccoli Cheese Nuggets! Check out these Keto Low Carb Chicken Nuggets next.
Here is a quick video to demonstrate how easy it is to whip up a batch of this healthy snack!
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Broccoli Nuggets
Ingredients
- 2 cups broccoli florets cooked until soft (fresh or frozen)
- 2 egg whites (or one whole egg)
- 1 cup shredded cheese (I used a monterey jack cheddar blend)
- ¼ cup almond flour
- Pinch salt
Instructions
- Preheat oven to 350. Line a cookie sheet with parchment paper.
- Use a potato masher to break up the broccoli into small pieces. Add the other ingredients and mix well. Drop 20 scoops onto the prepared baking sheet and press into a nugget shape.
- Bake for 20 min until firm and golden around the edges.
Video
Notes
Nutrition
Originally Published September 19, 2017. Revised and Republished June 18, 2020.
Sue Richards says
So easy and so delicious!
Raluca Mihu says
Made these during this weekend and I loved them! Kind of hard to stop eating, so be warned! Even my kid likes them, and he's not very into "green" foods. Definitely a win that I will put in my regular rotation.
Andrea says
I was skeptical as I haven’t made anything like this before but so yummy! I used a flax egg instead of actual egg, and gluten free flour instead of almond flour, and dipped them in mustard. Delicious!
Adele Leach says
So good..made these for a side dish for supper and they were delicious. Definitely will be keeping these in my supper rotation 😋
Robin says
What did you dip them in?
Taryn says
Keto bbq sauce: https://joyfilledeats.com/keto-barbecue-sauce/
They are also great in ranch.
Jan says
What can you use in place of the egg (allergy).
Taryn says
They might hold together enough without it. You could try a flax egg. I haven't tested these without eggs though. Sorry.
Raluca says
These are amazing! It was hard to stop before eating half of them hot! I have to exercise patience and see if I like them the same directly from the fridge. The recipe is so easy to follow and the results are very tasty! Thank you for another delight that will help me sneak veggies into my toddler's menu!
Libby says
I love these! In an effort to cut the fat a little, I tried subbing 1/2 cup (strained if needed) low fat cottage cheese for 1/2 cup cheese. Also added a little black pepper. They had to bake a few extra minutes but, they're delicious! I like them warm or cold and grab a couple before I head out for my morning walk. Next time, I'm going to try cauliflower or asparagus (diced after cooking). Yum! Thank you!!
Julie Rotermund says
So to make these with chicken like your nuggets how can I make them dairy free?
Taryn says
I haven't tested a dairy free nugget but I'd try using egg, almond flour, and a little coconut cream.
Janet says
Can you freeze the broccoli nuggets?
Taryn says
Yes
Abigail Raines says
My kids actually love broccoli so this is perfect for our family!